Of all the type of food I like the most pastry – breads, cakes, pitas, cakes and other tasty temptations. I love not so much eating them, but cooking them. There is magic in mixing some water and flour and produce such beauties. Not to mention what kind of meditative power it brings to dip your hands in the dough and blend into the connection between the human soul and the soul of the bread… Probably that’s why sometimes the bread is better, and sometimes not so much…
Today I am going to show you a very good recipe for PIDE WITH AROMATIC SPICES from the book “The Favorite from the Home Kitchen with Manchev and Shishkov”.
I recommend it with both my hands! And the variations of aromatic spices you can use make the flavors endless.
Enjoy! 🙂
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Put the warm water and the yeast in a bowl. Stir well. Add about 3-4 tbsp. of the flour and stir to make a smooth mixture.
Allow the mixture to rise for about 15 minutes.
Add the milk and the salt to the yeast mixture. Stir.
Start adding the sifted flour. The pides can only be made with white flour. If you decide to use whole grain lour too, add it first, then continue with the white flour.
Add flour to bowl with dough until ball begins to form.
Transfer the dough to a floured surface and knead. If the dough sticks a lot to the hands, add a little by little some flour.
Knead the dough until smooth and non-sticky.
Put it in a floured bowl, cover it with a cloth or household nylon wrap and leave it to rise in a warm place until it doubles in volume. Depending on the temperature, it may take 30 to 60 minutes.
Transfer the dough again to the countertop and gently knead it. You can hit it several times with your fists or on the countertop to let the air out.
Gently spread the dough to approximate the size of a plate. This is not so important, it will just be easier to divide it into equal parts. Cut the dough into 8 equal parts as you cut pizza.
Then divide each piece by 2 to get 16 pieces of dough with approximately the same size.
Shape each piece into a ball. If you want to make sure you split the dough into absolutely identical balls, you can use a kitchen scale. Cover the balls with a cloth or transparent nylon wrap to prevent them from drying out.
Roll each ball with a rolling pin into a crust with about 12-13 cm in diameter. Place them on a floured surface. Again cover them with a cloth or transparent nylon wrap and let them rise for about 20-30 minutes. Since I did not have so much space to put all the rolled pides, I arranged them as tiles that overlap slightly. It is very important that you do not forget to sprinkle them with flour, otherwise they will stick to each other.
Prepare a large and shallow baking pan covered with baking paper. Carefully place the pides on the paper.
Lightly grease with olive oil.
The first batch of pides I sprinkled with aromatic salt.
I sprinkled the other pides with oregano and savory. You can add some red pepper powder if you want. I leave the spices to your imagination.
Press the pides in several places with your fingers. Thus, the olive oil and the spices enter the dough and all the flavors get mixed.
Bake the pides in a preheated oven at 250 degrees for a short time (about 5-6 minutes).
If desired, you can spray the floor and the walls of the oven with water before inserting the pides inside.
These are the first pies I made with aromatic salt.
Those are the ones with oregano. An incredible taste! Try to prepare them!
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Put the warm water and the yeast in a bowl. Stir well. Add about 3-4 tbsp. of the flour and stir to make a smooth mixture.
Allow the mixture to rise for about 15 minutes.
Add the milk and the salt to the yeast mixture. Stir.
Start adding the sifted flour. The pides can only be made with white flour. If you decide to use whole grain lour too, add it first, then continue with the white flour.
Add flour to bowl with dough until ball begins to form.
Transfer the dough to a floured surface and knead. If the dough sticks a lot to the hands, add a little by little some flour.
Knead the dough until smooth and non-sticky.
Put it in a floured bowl, cover it with a cloth or household nylon wrap and leave it to rise in a warm place until it doubles in volume. Depending on the temperature, it may take 30 to 60 minutes.
Transfer the dough again to the countertop and gently knead it. You can hit it several times with your fists or on the countertop to let the air out.
Gently spread the dough to approximate the size of a plate. This is not so important, it will just be easier to divide it into equal parts. Cut the dough into 8 equal parts as you cut pizza.
Then divide each piece by 2 to get 16 pieces of dough with approximately the same size.
Shape each piece into a ball. If you want to make sure you split the dough into absolutely identical balls, you can use a kitchen scale. Cover the balls with a cloth or transparent nylon wrap to prevent them from drying out.
Roll each ball with a rolling pin into a crust with about 12-13 cm in diameter. Place them on a floured surface. Again cover them with a cloth or transparent nylon wrap and let them rise for about 20-30 minutes. Since I did not have so much space to put all the rolled pides, I arranged them as tiles that overlap slightly. It is very important that you do not forget to sprinkle them with flour, otherwise they will stick to each other.
Prepare a large and shallow baking pan covered with baking paper. Carefully place the pides on the paper.
Lightly grease with olive oil.
The first batch of pides I sprinkled with aromatic salt.
I sprinkled the other pides with oregano and savory. You can add some red pepper powder if you want. I leave the spices to your imagination.
Press the pides in several places with your fingers. Thus, the olive oil and the spices enter the dough and all the flavors get mixed.
Bake the pides in a preheated oven at 250 degrees for a short time (about 5-6 minutes).
If desired, you can spray the floor and the walls of the oven with water before inserting the pides inside.
These are the first pies I made with aromatic salt.
Those are the ones with oregano. An incredible taste! Try to prepare them!
Enjoy! 🙂
